I will never deny the fact one of my favourite parts of fall is the pumpkin palooza. I have to cut myself off pumpkin spice lattes every year just because I know they are filled with junk (insert white girl joke here). When it comes down to it though, nothing beats real pumpkin desserts. I grew up with a mom who is an INCREDIBLE baker, and so i'm a bit of a pie snob.

I have experimented with cashew cheesecakes in the past, and have always loved using this versatile nut in cooking, but never thought to combine pumpkin and cashew. The cashews provide a creaminess that lends perfectly well to the sweet squash taste of the pumpkin. Throw in some spices (hello cardamom!) and you have yourself a delicious and nutritious cheesecake! Did I mention it is also "restricted-diets" friendly: Gluten-free, dairy-free, vegan, paleo. Rejoice!!

Heavenly Pumpkin Cheesecake

Makes one 9 inch cheesecake

Gluten-free, Vegan, Paleo, Dairy-free

For the crust:

1.5 cups coconut flour

3 TBSP melted coconut oil

2 TBSP pure maple syrup

pinch of sea salt

Mix all three ingredients in a bowl until a shortbread dough like consistency is formed. Press into a parchment paper lined spring form pan (or other pie pan), and set aside.

For the pie:

1 cup raw cashews (soaked in water for at least 1 hour and then drained)

1 can of pumpkin puree

1/2 cup maple syrup

1/4 cup melted coconut oil

1 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom

1/4 tsp ground cloves

pinch of sea salt

Blend all ingredients in a blender until very smooth. Pour over crust, ensure the filling is evenly distributed and smoothed out with a spatula. Place in the freezer for 5-6 hours (or overnight). The cheesecake can be kept in the freezer, or it can be moved to the fridge for a softer texture.